Currant Buns

Check out this recipe for currant buns as good as those in the baker's shop!

Ingredients:

1/2 cup apple juice, heated to just below the simmering point

1 Tbls of dry active yeast

1/4 cup honey

1/4 cup vegetable oil

1 cup old fashioned oatmeal

2 eggs

4 cups whole wheat flour

2 cups unbleached white flour or bread flour

1/2 tsp salt

1 cup currants

Milk

Directions:

Cool the apple juice to lukewarm and stir in yeast.

In a large bowl, mix together honey and oil.

Stir in the yeast mixture.

Add oatmeal and mix thoroughly.

Beat in eggs and then let set for 10 minutes.

Slowly add the whole wheat flour, stirring vigorously.

Work in enough of the white flour to make a dough that leaves the side of the bowl clean.

Knead in the salt and the currants

Continue to knead the dough either in the bowl or on a floured board till the dough becomes elastice. About 10 minutes.

Place dough in a clean oiled bowl, roll in the bowl to oil the top.

Cover with a damp cloth and let rise in a warm place until the dough doubles in bulk About 1 hour.

Punch the dough down and let rise again to double it's size. About 30 minutes.

Divide into 12 balls and put them on two oiled large steel baking sheets.

Use a sharp knife and slash a superficial X across the top of the ball.

Cover and let rise in a warm place till double their size.

Preheat oven to 350 F degrees.

Place a pan of water on the bottom shelf in the oven.

Bake rolls for 40 minutes, or until the buns sound hollow when tapped on the bottom.

Remove to a rack and brush with milk. Allow to cool under a damp cloth.

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